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Li X, Wu M, Xia M, Salama M, Sun H, Ding L, Huang X, Shu D, Cai Z. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white. Food Chem 2024; 449:139158. [PMID: 38608602 DOI: 10.1016/j.foodchem.2024.139158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 03/23/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
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Affiliation(s)
- Xiaomeng Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mengyao Wu
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mohamed Salama
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt
| | - Haoyang Sun
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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2
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Li J, Wang X, Chang C, Gu L, Su Y, Yang Y, Agyei D, Han Q. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery. Foods 2024; 13:1834. [PMID: 38928777 PMCID: PMC11202995 DOI: 10.3390/foods13121834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xuechun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Qi Han
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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3
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Jiang J, Yang X, Wang H, Chi Y, Chi Y. Study on the gelling properties of egg white/surfactant system by different heating intensities. Poult Sci 2024; 103:103876. [PMID: 38833746 PMCID: PMC11190698 DOI: 10.1016/j.psj.2024.103876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/06/2024] Open
Abstract
The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surface hydrophobicity method, and Fourier transform infrared spectroscopy techniques were used to determine the physicochemical properties and molecular structure, respectively. Low-field nuclear magnetic resonance, magnetic resonance imaging, texture profile analysis, and scanning electron microscopy techniques were used to analyze the gelling properties and gel structure, respectively. And we illuminate the different mechanisms in the gelling properties of the EW with various treatments and key internal factors that play important roles in improving gelling properties by establishing the link between the gelling properties and relevant characteristics by mixed effects model and visual network analysis. The results indicate raising the content of rhamnolipid decreased the migration of immobilized water in the EW gel and the free water content. At the heating intensities of 55 °C/3.5, 65 °C/2.5, and 67 °C/1.5 min, with an increase in rhamnolipid, the gel's cohesiveness, gumminess, and chewiness gradually increased. The mixed effects model indicated that heating intensities and composite ratios have a 2-way interaction on zeta potential, the relaxation time of bound water (T21), the content of bound water (P21), the content of immobilized water (P22), and fractal dimension (df) attributes (P < 0.05). The visual network analysis showed that the protein solubility, the relaxation time of immobilized water (T22), surface hydrophobicity, zeta potential, average particle size (d43) and the relaxation time of free water (T23) are critical contributors to the different gelling properties of EW subjected to various treatments and the improvement of gelling properties. This study will provide theoretical guidance for the development of egg white products and the expansion of egg white's application scope in the egg product processing industry.
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Affiliation(s)
- Jiwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Xiaoxue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Huiyong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
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4
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Shi M, Zeng Q, Hu X, Jin H, Lv X, Ma J, Chen R, Jin Y. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. J Food Sci 2024; 89:2684-2700. [PMID: 38551186 DOI: 10.1111/1750-3841.17007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/25/2024] [Accepted: 02/13/2024] [Indexed: 05/19/2024]
Abstract
Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross-linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products. PRACTICAL APPLICATION: This study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products.
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Affiliation(s)
- Manqi Shi
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qi Zeng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiaoxian Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Rong Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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5
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Zhang X, Li Z, Zheng X, Wen W, Wang X. Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field. Foods 2024; 13:148. [PMID: 38201176 PMCID: PMC10778849 DOI: 10.3390/foods13010148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.
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Affiliation(s)
- Xinyue Zhang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Zhanrong Li
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Xiaojiao Zheng
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Wenjun Wen
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
| | - Xiaowen Wang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
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6
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Jo YJ, Chen L. Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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7
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Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Liu J, Chai J, Yuan Y, Wu X, Gong L, Yu P, Liu P, Zhang T, Shang X. Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment. Food Chem 2023; 419:136038. [PMID: 37004368 DOI: 10.1016/j.foodchem.2023.136038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85 °C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.
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9
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Wang T, Chang C, Cheng W, Gu L, Su Y, Yang Y, Li J. Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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10
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Li G, Mi S, Zeng Q, Wang L, Liu X, Zhang M, Lv Z, Jin Y, Li J, Guo Y, Zhang B. Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens. Food Chem 2023; 419:136031. [PMID: 37004363 DOI: 10.1016/j.foodchem.2023.136031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/19/2023] [Accepted: 03/21/2023] [Indexed: 03/31/2023]
Abstract
The purpose of this study was to investigate the mechanism for the differences in heat-induced gel properties of egg white proteins with different interior quality during ageing in laying hens. Quantitative proteomic analysis revealed that the abundance of ovotransferrin, avidin, mucin 5B, and clusterin increased with decreasing Haugh units (HU), leading to the transition from disorder to order in the secondary and tertiary structure of egg white proteins, with the burial of hydrophobic groups and a reduction in the negative charge on the protein surface, rendering the egg white protein solution aggregated. These changes would accelerate the rate of aggregation of egg white proteins during heating, resulting in the loss of orientation of the molecular chains, forming coarse and porous gel structures and poor gel properties. This research provides a new idea for improving the gelling properties of egg whites from lower interior quality during ageing in laying hens.
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11
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Yang Q, Wang YR, Du YN, Chen HQ. Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties. Food Chem 2023; 401:134113. [DOI: 10.1016/j.foodchem.2022.134113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/19/2022] [Accepted: 09/01/2022] [Indexed: 11/22/2022]
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13
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Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein. Food Chem 2022; 387:132850. [DOI: 10.1016/j.foodchem.2022.132850] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/09/2022] [Accepted: 03/27/2022] [Indexed: 01/07/2023]
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14
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Formation mechanism of high-viscosity gelatinous egg white among "Fenghuang Egg": Phenomenon, structure, and substance composition. Int J Biol Macromol 2022; 217:803-813. [PMID: 35902019 DOI: 10.1016/j.ijbiomac.2022.07.089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 01/16/2023]
Abstract
"Fenghuang Egg" is a special egg product incubated for 12 days by fertilized hen eggs. Its egg white contains high-viscosity and excellent thermal gel strength. A comparative study on the differences in gel properties, structure, and substance composition between fresh egg white (FEW) and "Fenghuang egg" gelatinous egg white (GEW) was carried out. Experimental results showed GEW had better apparent viscosity, as well as the hardness, cohesiveness and water holding capacity (WHC) of thermal gel; the content and size of aggregate structure increased significantly in GEW, and a fibrous dense network composed of numerous spherical nanoparticles connected in series was formed after heating. In addition, it also discovered that more water molecules in GEW existed in the form of bound water. A total of 41 proteins changed significantly in FEW and GEW, Mucin 6 might be the main reason for the enhanced viscosity of GEW, and OVA might be the dominant protein differentiating the thermal gel properties between FEW and GEW. This study revealed that the differences in gel properties and structures between FEW and GEW were closely related to the content of highly glycosylated globular proteins, laying a theoretical foundation for the application of high-viscosity egg whites.
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15
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Pu X, Zhang M, Lin X, Tuo Y, Murad MS, Mu G, Jiang S. Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113178] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Dai Y, Zhao J, Liang H, Deng Q, Wan C, Li B, Zhou B. Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107260] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Chang K, Jiang W, Liu J. Effect of subcritical water treatment on the structure and foaming properties of egg white protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107241] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Kim TK, Yong HI, Kang MC, Cha JY, Choi YS. Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins. Food Sci Biotechnol 2022; 31:243-251. [PMID: 35186354 PMCID: PMC8817955 DOI: 10.1007/s10068-021-01021-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/02/2021] [Accepted: 12/09/2021] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of various hydrocolloids on the functionality of extracted proteins from Protaetia brevitarsis were investigated. Gel solubility, apparent viscosity, thermal properties, microstructure, textural properties, foaming properties, and emulsion properties were estimated and compared among treatments. Although all hydrocolloids enhanced the protein gelling properties compared with those of the control protein, the protein-polysaccharide complex in samples treated with a hydrocolloid with a lower solubility of hydrophobic bonds and disulfide bonds showed a more compact microstructure with high textural properties, apparent viscosity, and emulsion stability. By contrast, hydrocolloids with a high solubility of hydrophobic bonds increased the foaming properties and showed high thermal stability of the insect proteins. These results indicate that hydrocolloids should be carefully selected when in complex with edible insect proteins according to their purpose as gelling or foaming agents.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
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22
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Mechanism of effect of heating temperature on functional characteristics of thick egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112807] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Dai Y, Zhao J, Gao J, Deng Q, Wan C, Li B, Zhou B. Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107003] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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In vitro digestibility and functional attributes of the whey protein heat-induced hydrogels reinforced by various polysaccharides and CaCl2. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01142-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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25
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Aliyari MA, Salami M, Hosseini E, Emam-Djomeh Z, Karboune S, Waglay A. Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09671-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Alavi F, Chen L, Wang Z, Emam-Djomeh Z. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106335] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105960] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Alavi F, Tian Z, Chen L, Emam-Djomeh Z. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105887] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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29
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Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins. Int J Biol Macromol 2020; 153:523-532. [DOI: 10.1016/j.ijbiomac.2020.03.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/12/2020] [Accepted: 03/02/2020] [Indexed: 12/14/2022]
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